Gazpacho Andaluz Recipe
The classic cold tomato soup from the Andalusian region.
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Vegetables
Wash and prepare all the vegetables for the gazpacho.
- 2
Blend the Base
In a blender, combine the ripe tomatoes, cucumber, red bell pepper, red onion, and garlic cloves. Blend until smooth.
- 3
Add Seasoning
Add the olive oil, red wine vinegar, salt, and black pepper to the blender. Blend again until fully incorporated.
- 4
Adjust Consistency
If the soup is too thick, add water gradually until you reach your desired consistency. Blend again if necessary.
- 5
Chill
Transfer the gazpacho to a bowl, cover, and refrigerate for at least 2 hours to allow the flavors to meld.
- 6
Serve
Before serving, stir the gazpacho and garnish with fresh basil leaves. Serve chilled.
